Dorada with baked potatoes

• whole and clean sea bream (also, it can be: sea bass, hake or salmon)
• 4 potatoes
• Red bell pepper, cut into strips
• Lemon
• 3 garlic cloves, sliced
• Olive oil
• Parsley
• Salt
• Pepper

1. Preheat the oven to 200 °C (in the wood-fired oven spread the embers evenly).
2. Prepare the Pereruela clay roaster and place the sliced potatoes and red bell pepper strips. Sprinkle with a little olive oil, salt and pepper.
3. With the piece of fish already cleaned, place it on the base of potatoes and bell pepper. And place on top of the fish, the garlic slices, the lemon slices for flavoring and a drizzle of oil.
4. Bake until the potatoes are tender and the fish flakes easily with a fork.
5. Serve hot and garnish with fresh parsley and the lemon slices.

*Tip: Although the Pereruela clay roaster is suitable for conventional and wood-fired ovens, in the clay oven, the flavors are enhanced and the fish acquires a unique smoky touch.